Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 valutazione

Prep. 20min

Totale 2h 10min

6 portions

Ingredienti

Mushroom Dashi Broth

fresh Swiss brown mushrooms
450 g
water
1420 g
kombu
30 g

Toasted Coconut Cinnamon Broth

fresh shiitake mushrooms trimmed
450 g
cinnamon quills toasted (see Tips)
2 ½
tamari
60 g
flaked coconut toasted
85 g

Dumpling Filling

japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
500 g
water
1250 g
rice wine vinegar
15 g
coconut oil
15 g
tamari
30 g
fresh ginger or ginger paste, to taste (optional)
1 ½ tsp
agave syrup (optional)
15 g
round wonton wrappers
20
micro herb or edible flowers

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 979.6 mg

Proteine 10.9 g

Calorie 1104.3 kJ / 263.9 kcal

Grassi 10.4 g

Fibre 3.6 g

Grassi saturi 8.2 g

Carboidrati 36.6 g

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Presente anche in

Elevated Plant-Based Cuisine by Matthew Kenney 13 ricette
Australia e Nuova Zelanda

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